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Recipes: Rosemary ham and cheese panini

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What do you do when you’ve fallen in love with Paninis but simply do not have room for one more appliance in your kitchen?

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Not a problem, according to the March/April 2014 issue of weightwatchers magazine. In an article entitled Press for time, three alternatives are provided to allow you to enjoy your Panini, just the same.

  • Grill pan: Set over medium-high heat until hot. Add Panini, cover sandwiches with the bottom of a cast-iron skillet and cook 2 minutes per side.
  • Waffle iron: Preheat according to manufacturer’s directions. Place 1 or 2 sandwiches in iron and cook as you would in a Panini maker.
  • Oven or toaster oven: Preheat to 375ᵒF. Place sandwiches on baking sheet. Bake until bread is toasted, 7 – 10 minutes; press down on tops with metal spatula and hold for 1 minute.

Select which method you prefer and make yourself a Rosemary ham and cheese Panini using the recipe below.


  • 8 (1 ounce) slices whole-grain bread
  • 4 teaspoons whole-grain mustard
  • 1 Tablespoon white balsamic vinegar
  • ¼ cup coarsely shredded low-fat Parmesan cheese
  • 1 (6 ounce) package sliced Rosemary ham
  • 2 cups lightly packed arugula or spinach


  1. Preheat Panini maker (or alternative)
  2. Spray one side of each slice of bread with nonstick spray. Place sprayed side down, on work surface.
  3. Divide ham evenly among 4 slices of bread.
  4. Top ham evenly with cheese and arugula.
  5. Mix mustard and vinegar in small bowl, spread evenly among remaining 4 slices of bread.
  6. Cover each sandwich with slice of bread, sprayed side up.
  7. Place sandwiches in Panini maker. Close lid and cook until bread is well marked and crisp and cheese is melted: 3 – 4 minutes. (serves 4)


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